NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole grain penne pasta

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to medium and add the minced garlic cloves to the skillet, sautéing for 1 minute until fragrant.

• 5

  Add the fresh spinach to the skillet and toss with the chicken until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and chicken broth to create a smooth sauce base.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken and spinach.

• 8

  Pour the yogurt sauce over the pasta mixture and toss gently over low heat until the sauce is creamy and coats every noodle, adding a tablespoon of pasta water if needed to reach your desired consistency.